Lentil-Stuffed Portobellos
with cilantro garlic sauce / rice salad

Name: Lentil-Stuffed Portobellos
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Mushrooms, portobellos, stems removed; 1 1/2 cups Lentils, cooked; ~1/3 cup Cilantro garlic sauce (ingredients listed separately); 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/4 cup Oil, olive; 1 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Miso paste, any color (sub soy sauce); 1/2 tsp Salt; 1 cup Tomatoes, cherry or grape, halved; 3 oz Spinach, baby, chopped; ~2 cups Rice, cooked (leftover from Tuesday); ~1/3 cup Cilantro garlic sauce (ingredients listed separately)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

We're pretty sure that this cilantro garlic sauce would be good on anything, but it adds a great burst of flavor to lentils in these stuffed portobellos. The rice "salad" served on the side is a unique way to use up leftover rice - enjoy it chilled or at room temperature.

Dependency

Teriyaki Tofu Stir-Fry with Broccoli

Ingredients

Metric

Servings:

Grilled Lentil-Stuffed Portobellos:

Mushrooms, portobellos - 4 , stems removed
Lentils, cooked - 1 1/2 cups
Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup

Cilantro Garlic Sauce:

Cilantro leaves - 1/4 cup , chopped
Garlic - 2 cloves , chopped
Oil, olive - 1/4 cup
Vinegar, red wine - 1 Tbsp
Lemon juice - 1 Tbsp
Miso paste, any color - 1 Tbsp (sub soy sauce)
Salt - 1/2 tsp

Rice Salad with Spinach and Tomatoes:

Tomatoes, cherry or grape - 1 cup , halved
Spinach, baby - 3 oz , chopped
Rice, cooked (leftover from Tuesday) - ~2 cups
Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup

Prep

Make cilantro garlic sauce - Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
Portobellos - Remove stems.

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Make

If using grill, heat up a grill to 500F / 260C. If using oven, turn on the oven’s broiler.
While grill / oven is heating up, combine lentils with cilantro garlic sauce (portion for the portobellos / lentils). Season with some salt.
If cooking on a grill: Clean grates and brush with some oil. Brush portobellos with some oil and season with some salt and pepper. Grill portobellos stem-side down with the lid closed until tender, 4 to 6 minutes. Next, place a piece of foil or a grill basket on the grill and put portobellos stem-side up on top of foil or grill basket. Spoon lentils into the center of the portobellos. Close the lid and continue cooking until lentils are warmed through, 2 to 3 minutes more.
If cooking in the oven: Brush portobellos with some oil and season both sides with some salt and pepper. Place portobellos on a sheet pan, stem-side down. Broil until portobellos are tender, 5 to 7 minutes. Flip portobellos over and spoon lentils into the center. Return to oven and continue broiling until lentils are warmed through, 2 to 3 minutes more.
While portobellos cook, slice tomatoes in half and chop spinach. Combine tomatoes, spinach and rice (the rice should be slightly chilled or room temperature). Stir in remaining half of the cilantro garlic sauce. Season with some salt and pepper.
Serve portobellos with rice salad on the side. Enjoy!

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